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Easy curry recipe?
- Thread starter sarahp
- Start Date
This is one I do quite frequently...
LAMB CURRY
A great way to use the leftover lamb roast. Works equally well with any leftover meat, chicken or shrimp.
15 \tbaby new potatoes*, scrubbed and halved
3 T\toil
1 1/2 lb meat, cut into wide strips
3 \tonions, chopped
3 \tcloves garlic, crushed
1 T \tcurry powder
1 T \tcumin seeds
2 t \tground coriander
2 T \ttomato paste
1 T \tsweet fruit chutney
14 oz \tcanned tomatoes, undrained, mashed
1 c\tbeef, chicken or vegetable stock
Cook potatoes until just tender. Set aside to cool. *Or use leftover potatoes.
If using fresh meat, then...
Heat oil in a large frying pan, add meat and cook over high heat for 4 5 minutes or until browned. Remove from pan and set aside.
Reduce heat to medium, add onions and garlic to pan and cook, stirring, for 4 5 minutes or until onions are soft. Add curry powder and cook for 1 minute longer.
Return meat to pan, then add cumin, coriander, tomato paste, chutney, tomatoes and stock and bring to the boil. Reduce heat, cover and simmer, stirring occasionally for 1 hour or until meat is tender, adding potatoes for last 10 minutes or so.
If you're using leftovers, chicken or shrimp, the cooking time is considerably less. In this case, heat oil in a large frying pan and then proceed at . After the curry add everything except the protein and potatoes and cook 2 or 3 minutes. Then add protein and potatoes and cook over low heat for 10 15 minutes.
Or, for a casserole-type presentation, cook and mash with lots of butter and pepper enough potatoes to give the number of servings you are aiming for, and complete the curry without the potatoes. Turn the curry into a casserole dish (or individuals), top with mashed potato, sprinkle with paprika, and heat in 350 F oven for 20-30 minutes, until sauce is bubbling.
LAMB CURRY
A great way to use the leftover lamb roast. Works equally well with any leftover meat, chicken or shrimp.
15 \tbaby new potatoes*, scrubbed and halved
3 T\toil
1 1/2 lb meat, cut into wide strips
3 \tonions, chopped
3 \tcloves garlic, crushed
1 T \tcurry powder
1 T \tcumin seeds
2 t \tground coriander
2 T \ttomato paste
1 T \tsweet fruit chutney
14 oz \tcanned tomatoes, undrained, mashed
1 c\tbeef, chicken or vegetable stock
Cook potatoes until just tender. Set aside to cool. *Or use leftover potatoes.
If using fresh meat, then...
Heat oil in a large frying pan, add meat and cook over high heat for 4 5 minutes or until browned. Remove from pan and set aside.
Reduce heat to medium, add onions and garlic to pan and cook, stirring, for 4 5 minutes or until onions are soft. Add curry powder and cook for 1 minute longer.
Return meat to pan, then add cumin, coriander, tomato paste, chutney, tomatoes and stock and bring to the boil. Reduce heat, cover and simmer, stirring occasionally for 1 hour or until meat is tender, adding potatoes for last 10 minutes or so.
If you're using leftovers, chicken or shrimp, the cooking time is considerably less. In this case, heat oil in a large frying pan and then proceed at . After the curry add everything except the protein and potatoes and cook 2 or 3 minutes. Then add protein and potatoes and cook over low heat for 10 15 minutes.
Or, for a casserole-type presentation, cook and mash with lots of butter and pepper enough potatoes to give the number of servings you are aiming for, and complete the curry without the potatoes. Turn the curry into a casserole dish (or individuals), top with mashed potato, sprinkle with paprika, and heat in 350 F oven for 20-30 minutes, until sauce is bubbling.
- Thread Starter Thread Starter
- #3
That's a LOT of lamb!
What about this..
Curry Chicken Pot Pie
Recipe courtesy Alton Brown
Show: \tGood Eats
Episode: \tCasserole Over
4 cups frozen vegetable mix, peas, carrots
1 to 2 tablespoons canola oil
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 1/2 cups low sodium chicken broth
1/2 cup milk
3 tablespoons flour
1 teaspoon curry powder
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups cubed cooked chicken
1 package puff pastry
Preheat oven to 400 degrees F.
Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.
What about this..
Curry Chicken Pot Pie
Recipe courtesy Alton Brown
Show: \tGood Eats
Episode: \tCasserole Over
4 cups frozen vegetable mix, peas, carrots
1 to 2 tablespoons canola oil
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 1/2 cups low sodium chicken broth
1/2 cup milk
3 tablespoons flour
1 teaspoon curry powder
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups cubed cooked chicken
1 package puff pastry
Preheat oven to 400 degrees F.
Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.
Sorry about that! 1 1/2 (1.5) I was copying quickly from a MS Word document, and didn't see that when I scanned it for format, etc. Fortunately, I have the same document on my office computer, so could check it.
ETA: went back and corrected the original.
Curried Chicken Salad
2 Cups Chicken, cut into bite-sized or smaller chunks
10 to 15 Red Seedless Grapes
1 Quarter of a Red Onion, chopped finely
1/2 cup Mayonaise
Dash of Lemon Juice
2 Teaspoons Curry Powder
Green Spring Onions, chopped finely
Mix all ingredients together in large bowl until well blended. Serve as a salad meal with warm, crusty bread or as a sandwich with soup.
(From my own recipe box - my grandmother used to make this when I was a kid and I loved it)
2 Cups Chicken, cut into bite-sized or smaller chunks
10 to 15 Red Seedless Grapes
1 Quarter of a Red Onion, chopped finely
1/2 cup Mayonaise
Dash of Lemon Juice
2 Teaspoons Curry Powder
Green Spring Onions, chopped finely
Mix all ingredients together in large bowl until well blended. Serve as a salad meal with warm, crusty bread or as a sandwich with soup.
(From my own recipe box - my grandmother used to make this when I was a kid and I loved it)
That sounds yummy! I like the addition of grapes. I might have to try this...
- Thread Starter Thread Starter
- #8
Whew!!! I was going to say....Originally Posted by rapunzel47
Sorry about that! 1 1/2 (1.5) I was copying quickly from a MS Word document, and didn't see that when I scanned it for format, etc. Fortunately, I have the same document on my office computer, so could check it.
ETA: went back and corrected the original.
Thanks for the recipes guys, I'll figure something out tomorrow I guess!
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In order to avoid your home smelling like curry for days, simply boil water and vinegar when you're cooking the curry.
